Bissap Recipes

JUS DE BISSAP (HIBISCUS TEA)

Steps:

• Briefly rinse the dried flowers in cool water.
• In a saucepan heat two quarts of cold water. As soon as the water begins to boil, add the dried hibiscus leaves. Immediately remove from heat and let the flowers steep for ten minutes. Pour the water from the pot into a pitcher using a strainer to separate the flowers from the water.
• Stir in the sugar. Add mint and orange water.
• Add ice and chill completely. May be served over ice.

HIBISCUS SORBET

Steps:

• Place the hibiscus flowers if using, ginger, cinnamon sticks, cloves and 2 1/2 cups water in a small saucepan and bring to a simmer over medium-low heat, about 10 minutes. Remove from the heat, cover and steep for 15 minutes.
• Strain the liquid and discard the solids. Stir in the hibiscus syrup, corn syrup and lime juice. Cool to room temperature and then refrigerate until chilled, 2 to 4 hours.
• Freeze the mixture in an ice cream machine according to the manufacturer's instructions. Transfer to a 9-by-5-inch loaf pan and store, covered, in the freezer. If the sorbet is too hard when serving, let soften in the refrigerator for 10 to 15 minutes.

BISSAP

Steps:

• Rinse the leaves in cold water to get rid of dirt.
• Bring 1 liter of water to a gentle simmer in a large pot.
• Put in the Bissap dried flower and ginger and allow the water to come to a strong boil. Boil for some minutes.
• Turn off the heat and pour the juice through a sieve into a large bowl
• Return the Bissap flower to the pot and cover with another liter of water.
• Strain this second batch of juice into the first batch of juice.
• Continue adding fresh water and straining until the color lightens.
• Sieve all of the juice one more time.
• Add sugar and flavor.
• Chill the juice in the refrigerator or serve over ice.

JUS DE BISSAP (HIBISCUS TEA)

Steps:

• Briefly rinse the dried flowers in cool water.
• In a saucepan heat two quarts of cold water. As soon as the water begins to boil, add the dried hibiscus leaves. Immediately remove from heat and let the flowers steep for ten minutes. Pour the water from the pot into a pitcher using a strainer to separate the flowers from the water.
• Stir in the sugar. Add mint and orange water.
• Add ice and chill completely. May be served over ice.

VANILLA GINGER BISSAP(MALI-WEST AFRICA)

Steps:

• Boil 8 cups of water in a pot. Remove from heat.
• Add hibiscus, ginger, vanilla extract, and a small dusting of sugar.
• Let steep a few minutes.